Texas Stuffed Grilled Burgers

"A great change to the usual grilled burgers. These burgers are stuffed with ham, cheese, mushrooms, and onions then slow grilled. Grill over hickory or mesquite wood if possible for better flavor! A sure family pleaser!"

Directions

Preheat a grill for high heat. When the grill is hot, lightly oil the grate.

In a large bowl, mix together the ground beef, Worcestershire sauce, hickory seasoning, salt and pepper until well blended. Make 20 balls, and flatten into patties. On one half of the patties, distribute the onions, mushrooms, ham and cheese. Carefully cover the piles with the remaining patties, making sure to seal all of the edges of the patties together tightly and enclose the filling.

Grill the patties for 8 to 10 minutes per side, or until meat is well done, and cheese in the center is melted.

I too changed the servings to scale down the recipe. I made it for 4 people and used bacon in place of the ham. This was great! Next time I will use Pepper Jack Cheese. Everyone loved these. Will make again for sure.

Holy huge! I cut down the recipe for 1 pound of beef, and still made 4 burgers with it. Instead of stuffing the burgers, I mixed the ham, cheese, etc. into the beef and just cooked them indoors (it's been snowing for days here). Hubby said they were his new favourite and I'm inclined to agree!

We just loved these! We made them much, much smaller maybe totaling 1/3 pound of beef per burger and of course cooked them for a lot less time because they were thinner. Even at 1/3 pound total they were plenty big! You can cut the filling ingredients in half and still have enough. I used the scaling function and changed it to 2 servings and that fed my family of 5 with leftovers.

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.